Transglutaminase enzymes catalyzes an acyl-transfer reaction in which the γ-carbetamide groups of peptide-bound glutaminyl residues are the acyl donors. The enzyme catalyzes in vitro cross-linking in whey proteins, soya proteins, wheat proteins, beef myosin, casein and crude actomyosin refined from mechanically deboned meat. It was observed that food treated with microbial transglutaminase improves the flavor, appearance and texture. In addition, this enzyme could increase shelf-life and reduces allergenicity of certain foods.
This type of TG is used for meat process with catalyzing the reactions of cross-linking intra-and intermolecular of proteins.
- Improving food properties: (texture, firmness, elasticity, viscosity, thermo-stability, liquid retention)
- Improving stability of products during further processing steps as slicing, marinating, heating and packaging
- Reducing the ripening time in dry cured sausages up to 40%
- Reducing the use of stabilizers and fillers in meat products